1 Video | Photo: Tropical Watermelon Sorbet Recipe
Ingredients
- 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
- 1 (6-ounce) can pineapple juice, chilled
- 3/4 cup ginger ale, chilled
- 1/3 cup fresh lime juice (from about 3 large limes)
- 1/2 cup grenadine (recommended: Rose's)
Directions
In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker and freeze, according to the manufacturer's instructions, for about 35 minutes.
Spoon into glasses or small bowls and serve.
Cook's Note: The ginger ale can be replaced with dark rum.
Per 1/2 cup serving: Calories: 96 ;Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 24 grams; Sugar: 19 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 9 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By schmitzmm
on September 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the recipe exactly, and I, too, did not get it to set. So I poured it over ice, added rum, and had a lovely drink.
By tcebo_11391874
canton, CT
on July 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was so excited to make this recipe! I waited for a hot day when my kids had friends over. I followed the instructions to a T. This recipe would not freeze for me. My ice cream maker said 16 minutes for sorbet, it was still pure liquid. The recipe said about 35 minutes so I left it in. It would not freeze! I put it in the freezer to solidify and it turned into an ice cube. It came out terrible for me. Not sure why:(
By JetCtyWmn
Charlotte, NC
on July 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really really good, and a beautiful color, too. I followed the instructions exactly, but felt like it needed something. Here's how I added a little zing. I doubled the recipe. Then I added 1 C. sugar, 1 C vodka (in addition to the ginger ale and 1 C more grenadine. I mixed everything with my immersion blender. Then I strained it all into the container for my ice cream churn. Churned for 30 minutes, then finished in the freezer. With the vodka added, it won't freeze very hard. This is fabulous on a hot summer day! I paired it with Fuzzy Navel sorbet, what a treat!
Read all 21 reviews